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Those rocklike tomatoes,regarless of color, you buy out of season are actually green tomatoes. They are any tomato harvested while still immature.The green tomato are utilizing the firmness and tartness of the fruit being under-riped.
So Nov. thru June is a good time to serve fried tomatoes.
1/4 cup all purpose flour
2 egg whites, slightly beaten
2 t. dry buttermilk ranch dressing mix
1/3 cornmeal
3 medium under-ripe tomatoes,cut into 1/4 inch slices
cooking oil

How To Prepare:

Place flour in shallow dish and set aside. Combine egg whites and dressing mix in another shallow dish and set aside. Place cornmeal in another shallow dish. Coat each tomato slice with flour, then dip in egg mixture, then coat with cornmeal.

Heat oil over med-high heat(needs to be hot) When hot, arrange a single layer of coated tomatoes in skillet. Cook for 2 mins on each side or until golden. Serve immediately.